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Warm Lemon Pudding Cake

Nothing gets women more giddy or excited quite like the impending birth of a baby. Except for maybe a wedding. But a baby…oh goodness, we love babies! And if you are already a Mom yourself, you understand all the amazing-ness, love (and exhaustion!) a baby will bring to a home.

And when you find out a friend is expecting. Well, you can’t help but be over the moon happy for them. Even if the expecting friend is already a Momma three times over. Each child is so special and you never know what happy surprises await with each one.

So why all the baby talk? Well, a good blogging friend is having a baby! That gorgeous gal in the photo above is having baby number 4 and a few of us thought it called for a celebration. Of course, we all wished it was in person. She is Mandy from the tasty and wonderful food blog, Mandy’s Recipe Box.

If y’all aren’t familiar with her blog yet, you should really take some time to check it out.

Her meals are all family friendly. If you like The Country Cook recipes then I know you’ll just adore Mandy and her recipes too. We seem to share very similar taste buds! So a few of us decided to get together to throw a virtual baby shower for Mandy. Isn’t she the most adorable pregnant gal??

And no baby shower is complete without yummy food that the Momma-to-be loves! I thought I would share one of my most favorite-est recipes of Mandy’s. Her Warm Lemon Pudding Cake. I just love anything lemon and I know Mandy does too! And since Mandy and her hubby have chosen to be surprised about the baby’s sex, yellow seemed to be a good color to go with as well. When we don’t know if the baby is a boy or a girl, we always seem to go with white, yellow or green, right? So this one is for you Mandy. Congratulations honey bunch! You are one amazing Momma and I know this baby is so blessed to have you as a Mom as you are blessed to have another life in your home. May you always have peace and happiness and laughter. And may he or she be a good sleeper too! Hee hee.

Ingredients:

1 box lemon (or yellow) cake mix

(ingredients listed on back of box; eggs, oil and water)

2 (3.4 oz.) boxes instant lemon pudding

1/3 cup sugar (optional)

2 cups cold milk

1 1/4 cup water

powdered sugar, for dusting

Note: I’ve made this both with and without sugar. To me, it is optional. It just depends on how sweet you want the pudding layer. I thought it was still very yummy without the added sugar. See my notes below on comparing boxed cake mixes.

In a separate bowl, combine dry pudding mixes with sugar, milk and water.

Whisk briskly for 2 minutes until it begins to thicken.

Spoon pudding mixture over cake mix batter. You could pour it on but I found I got it on there more evenly by spooning it on.

Once it is on there, it is hard to spread out since it kind just ends up sinking into the batter.

Oh, I almost forgot. Put a large baking sheet underneath your baking dish before sliding it in the oven. You’ll want that underneath there while baking to catch any bubbling over of the pudding. (see my notes below about that)

Bake for about 55 minutes to one hour. It’s a bit tricky to tell when it is done because the pudding layer in it always stays a bit jiggly. So, what you want to do is take a toothpick and insert it into the middle of the cake. If it only comes out with pudding – you are good. If you still see gooey cake batter on it, then you need to bake it for a bit longer.

Allow it to cool for about 20 minutes. This will allow that pudding layer to thicken up a bit more. Then serve with a bit of sprinkled powdered sugar on top.

Cook’s Notes: Just an interesting side note to this recipe concerning boxed cake mixes. I’ve made this a couple of times. One time I used Betty Crocker cake mix and another time I used Duncan Hines (as you see in above picture). The Betty Crocker cake mix bubbled over a bit but the Duncan Hines one did not. Not sure if that was a fluke?? I usually prefer Duncan Hines Cake mixes but I go with Betty Crocker when I can’t find Duncan Hines. Having said all that, I think the Betty Crocker cake mix was more fluffy in texture while the Duncan Hines was a firmer cake that held it’s shape more. I’ll let you be the judge on that. Either way this cake is so very good! Just keep a large sheet pan underneath your baking dish just in case…

Enjoy!

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Warm Lemon Pudding Cake

Prep Time10minutes

Cook Time1hour

Total Time1hour10minutes

Servings8-10

AuthorThe Country Cook

Ingredients

1box lemon cake mixor yellow

(ingredients listed on back of box; eggsoil and water)

2ozboxes instant lemon pudding3.4 .

1/3cupsugaroptional

2cupscold milk

1 1/4cupwater

powdered sugarfor dusting

Instructions

Preheat oven to 350F degrees.

Spray a 9 x 13 baking dish with nonstick cooking spray.

Prepare cake mix according to package directions.

Pour batter into baking dish.

In a separate bowl, combine dry pudding mixes with sugar, milk and water.

Whisk briskly for 2 minutes until it begins to thicken.

Spoon pudding mixture over cake mix batter.

Once it is on there, it is hard to spread out since it kind just ends up sinking into the batter.

Put a large baking sheet underneath your baking dish before sliding it in the oven.

You'll want that underneath there while baking to catch any bubbling over of the pudding while baking.

Bake for about 55 minutes to one hour.

It's a bit tricky to tell when it is done because the pudding layer in it always stays a bit jiggly.

So, what you want to do is take a toothpick and insert it into the middle of the cake.

If it only comes out with pudding - you are good.

If you still see gooey cake batter on it, then you need to bake it for a bit longer.

Brandie, I made this and it was delicious! Thanks for all your yummy, down home recipes! I've pinned a lot of them, and have made a few of them too! My family loved this warm lemon pudding cake especially! My only suggestion to others would be to not add the extra sugar to the lemon pudding. Next time I make this I'll leave it more tart, and may even add a touch of lemon juice for added "tang"! Of course, that's a personal preference because we like tart lemony flavor! 🙂 My boys and hubby ate this for dessert, then for breakfast, and then…empty dish! LOL! It's a winner in our house if all the "men" like it! Thanks again, and keep up the great work!! (I've got you on FB AND Pinterest so I don't miss a thing)!

Hi, Brandie. When I was a kid, Betty Crocker put out this cake mix. Then, for some unknown reason, they stopped. I tried for years to duplicate this and finally got it right. My recipe is almost the same as Mandy's, but I can't figure out why she needs sugar and water. I use 3 cups of milk for the pudding and add grated lemon peel to the cake mix. Powdered sugar is a nice topping, but I like to top it with strawberries and whipped cream. I either thaw frozen strawberries or macerate fresh ones. Thanks for listening. Congrats to Mandy. I've always found the sound of a happy child to be the greatest thing there is.

Hi. Years and years ago, I use to buy the Betty Crocker Lemon pudding cake mix. It was wonderful!! You use 3 cups of milk for the 2 boxes(3.4 oz.each) of pudding? Not, the 2 cups of milk, Mandy said? The box of pudding say's, 2 cups of milk per box of pudding. Thanks for your time.

I made this last night. It was delicious. It was a little messy and we waited over 30 minutes for it to cool. But it was very good. I will be making this again, but just with 3 cups of milk and no water. I think the water in the pudding makes it too thin. I used Betty Crocker mix and it did not overflow. Thanks for the recipe. It was delightful.

Congrats on baby #4….she will be a very busy person….The Lemon cake looks and sounds delicious…will have to give I a try…..Judy asked what size boxes of pudding, that is the small size Judy….I just checked a box of Hershey's pudding that I have and it is 3.56 oz. I am looking forward to making this also 🙂

Just a quick question…..do you flip this out of the pan after cooling or serve from the pan??? My friend says to invert onto platter……PLEASE HELP!! I'm ready to bake it & need answers! Thank you….Terri

Congratulations to Mandy and her family! I can't wait to try this recipe. My mom made this cake regularly during my childhood, and I loved it! I had actually kind of forgotten about it, but I'm going to make this next week, as soon as I go shopping.

I have long looked for a recipe for this cake. When I was a girl, there was a pudding cake mix. You made the batter, then it had a dry mix you put on top and poured hot water over it. It baked like yours. I can't wait to try this!

We love this cake. It's so easy and delicious. We liked it better cold. Lemon is probably the best but we tried chocolate pudding with yellow cake and it was wonderful. Maybe I'll try butterscotch pudding someday. Thanks for the recipe. It's a keeper!